These popovers are so good it’s hard to believe they are so simple to make. The secret is starting with a cold oven. And don’t peek for the full 30 minutes.
Recipe information
Yield
about 12 muffins
Ingredients
4 eggs
2 cups milk
2 cups all-purpose flour
1 teaspoon salt
Preparation
Grease 12 large muffin-tin cups or 12 custard cups. If using custard cups, place them in a shallow pan. Break the eggs into a bowl; beat well with a fork or whisk. Add the milk, flour, and salt, and beat until just blended. Fill the muffin tins or custard cups three-quarters full with the batter. Place the pan on a rack in the center of the oven. Set the oven at 450 degrees and turn it on. Bake for 30 minutes without opening the oven door. Serve the popovers hot with plenty of butter, jam, syrup, or honey.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
